Born, and raised in Durham, NC Kyle found his start after culinary school at the Washington Duke Inn, and a short time with Marriott. Soon an opportunity came along to work under Shane Ingram at Four Square, where Chef Kyle worked his way up to Sous Chef, and horning in on skills he feels are invaluable to this day. Chef Kyle also worked a stint at Watts Grocery, all along while working as R&D, food stylist, and photographer for Edible Piedmont, House Autry, Williams Sonoma, along with other cook books, and publications.
Upon moving out to Person County, an opportunity presented itself, a empty space in Uptown Roxboro, with great possibilities. With an abundance of support the dream became reality. Paying respect to his great grandfather Heirloom, A Poppa Paul Kitchen was born, named after the man who taught Kyle the importance of using the bounties each season provides.
Chef Kyle will be preparing...
Chef Chris will be preparing...
Chef Sean Fowler
Raleigh, North Carolina
Chef David Gaydeski, Dinner in The Meadow Chef Coordinator
Christopher Prieto is a champion pitmaster and owner of PRIME Barbecue in Knightdale, N.C. His journey into cooking and the world of barbecue began when he was a child. Fond memories of Texas and his desire to find the “soul” of barbecue sent him on a personal quest to perfect the art and science of slow-smoked meats. Today, after years of cooking on the professional barbecue circuit, Christopher believes he has finally achieved what he considers “barbecue excellence” with his own signature style that fuses together elements of Texas, Kansas City and North Carolina flavors.
Chef Kevin Groller
Durham, North Carolina
After attending culinary school at Johnson & Wales in Colorado, Chef Sean Fowler honed his skills at the legendary 3 Michelin Star Le Bernardin in New York City, and then as a chef at AAA, 5-Diamond Fearrington House Restaurant in Pittsboro, NC. In 2011, Fowler returned home to debut his own restaurant – Mandolin – where classic technique and North Carolina’s freshest ingredients would be at the center of the plate.
Kyle Wilkerson is Executive Chef, and Owner of Heirloom, A Poppa Paul Kitchen in Roxboro, NC. Focusing on sourcing local ingredients from NC farmers, most of which are within a 20 mile radius of the restaurant. Forming close bonds with the local farmers, and fishermen, has made the first farm to table restaurant in Person County possible.
When the restaurant was sold in 2007, he and his wife Samantha decided to move across the pond to her hometown in Raleigh with their son, Jack.
Falcoz-Vigne was thrilled about the opportunity to expand his knowledge and experience by coming to the United States to work. His passion is to create new recipes based on classic, traditional cuisine using modern and local flavor with century old techniques. Serge believes that la cuisine is an international language, as everyone, all over the world, understands the pleasure of eating something that is delicious and created with love.
Serge first established himself in the U.S. in October of 2009 as an Executive Chef in the Triangle area for 411 West in Chapel Hill. He’s since furthered his career working in this capacity for Raleigh restaurants, 518 West and 18 Seaboard. Presently, he is the General Manager and Chef of Saint Jacques French Cuisine, where he enjoys offering his guests the most authentic French experience possible.
Chef Serge will be preparing...
In 2010, Governor Purdue recruited Chef David to serve as the Executive Chef for North Carolina’s Executive Mansion where he remained during terms for Governors McCrory and Cooper. His kitchen at the mansion was a dynamic working classroom where inexperienced staff was given the opportunity to develop marketable culinary skills.
After close to a decade serving at the NC Executive Mansion, Chef David has gone on to pursue a venture of his own, recently opening Brookland Eats in Roxboro, North Carolina, where he’s looking forward to building menus and his own brand. Additionally, he gives generously of his time and talents to community organizations and is often a featured celebrity chef at charitable events in the region.
Chef David will be preparing...
Chef Chris Prieto
Knightdale, North Carolina
A native of Pittsburgh Pennsylvania, Chef David Gaydeski found his passion for food early on, being a Type 1 Diabetic for more than 30 years. His drive was to understand how food impacted the body and to design healthy meals using local, fresh products which he could then share to inspire other diabetics.
After graduating from the International Culinary Academy, he began his career working for Hyatt Regency hotels and at restaurants on Hilton Head Island. He moved to North Carolina in 1998 and worked primarily in country clubs, rising to Executive Chef at Club Corp of America’s Carolina Club in Chapel Hill.
Chef Kyle Wilkerson
Roxboro, North Carolina
Chef John Oliver Evans is the visionary, owner and head chef behind Funky Fresh. A diverse and growing company, Funky Fresh specializes in all things weddings. Chef Evans prides himself on delivering individualized culinary creations to each guest.
“I think the mandolin exemplifies the Southern aspect of music, and is in a lot of ways, a humble instrument.
When done well, I think it certainly shines – not unlike the Southern food I’m trying to do.”
- Chef/Owner Sean Fowler“
Over the last ten years he has been Executive Chef at Treyburn Country Club in Durham and has brought country club dining to a new level–one of fine dining in a casual setting. This led him directly into the Corporate Chef position with McConnell Golf. In his career, he has been featured as one of the top Triangle chefs on TV’s Tarheel Chefs with Jean Almond and has received honors from the renowned Chaînes des Rotisseurs. He also sits on the Board for the North Carolina Restaurant Association. Chef Joe left a long-standing position at McConnell Golf LLC to open his own family friendly sports-themed restaurant and off-premise catering company in Raleigh, called Backyard Bistro.
Chef Joe will be preparing...
in life that he loved the creative side of cooking and creating an interesting atmosphere, to include weekend entertainment for his customers. He purchased the existing Showside Restaurant and renamed it Michael’s Showside Grill.
He very quickly added his personal touch with unique décor and upscale dining. In November 2014 he opened Michael’s Getaway Restaurant at Lake Royale in Lake Royale, NC. Then in November 2015 he opened Desserts by Contagious Confections, also located in Spring Hope, NC.
Michael promotes the use of locally grown food by purchasing from the local farmers throughout the year and this is reflected in the quality and freshness of his meal creations. Michael also enjoys the opportunity to let his chefs use their own creative imagination in preparing daily meals.
Chef Michael will be preparing...
Michael Ward is a restaurant and catering entrepreneur that moved to Spring Hope, NC in 2008 after managing restaurants in Maryland, Florida and Raleigh, NC. Michael learned early in
Chef John Oliver Evans
Chef Eric Rowsey
Funky Fresh Food Truck
Goldsboro, North Carolina
Chef Joe Lumbrazo
Raleigh, North Carolina
He brought with him his knowledge of regional cuisine and love for the kitchen in hopes to be part of a sustainable locally focused restaurant group. Pompieri pizza was there providing an authentic Italian pizza style with a commitment to sustainability and locally sourced food. He is elated to be invited to the Dinner in the Meadow. Food is more than love, it is life.
Chef Kevin will be preparing...
2018 Dinner in the Meadow Chefs
Each year, we are blessed with a lineup of outstanding chefs from our area who give of their time to support our efforts, and 2018 is no exception. We encourage you to patronize their businesses
and offer gratitude for being a part of our event.
As dinnertime gets closer, come back to see each chef's creations with their bio.
Like Fowler and the City of Oaks, Mandolin is Southern at its roots, and draws influences from around the world. Nestled in the historic Hayes Barton neighborhood, Mandolin has been named one of the “Triangle’s Best Restaurants” since it opened in 2011 and is now one of the premier destinations for celebrating North Carolina cuisine. At Mandolin, Chef Sean Fowler serves a hyper seasonal menu featuring NC seafood, whole animal butchery, a wood fired grill, and food and flowers grown at his childhood home, now Mandolin Farm.
Chef Sean will be preparing...
Chef Michael Ward
Michael's Showside Grill
Spring Hope, North Carolina
Chef Serge Falcoz-Vigne
Saint Jacques French Cuisine
Raleigh, North Carolina
Chef Joe, a native of Canastota, New York, is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. His early years in the kitchen were spent at the Stouffer Grand Beach Resort in St. Thomas, Virgin Islands and the Hotel Intercontinental in New York City, as well as four years at The Carolina Club in Chapel Hill.
Christopher was featured on season 5 of the TV program “BBQ Pitmasters” and published his first book with Southern Living titled “Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking.”
Serge Falcoz-Vigne is from Grenoble, France. In 1984, at the age of 16, he started his cooking apprenticeship. As a young man he followed his heart to the culinary capital of the world and went to Paris to pursue his dream of becoming a chef. After several years of cooking and sous-chef experience, his dream became a reality — he owned and operated a restaurant in Paris, called “Au Passé Retrouvé.”
Chef Kevin Goller graduated from the International Culinary Center and knew he had found the life he wanted in the kitchen. After living and working in much of the western half of the country he decided he wanted somewhere different.